Crock-Pot Tomato Soup
An easy, low-calorie, vegan, and delicious Crock-Pot tomato soup recipe perfect for weeknight dinners. Only 58 calories per cup!
Servings 8 cups
Calories 58kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion – coarsely chopped
- 1 red bell pepper – coarsely chopped
- 1 teaspoon minced garlic
- 2 28- oz cans diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt
- Red pepper flakes to taste
- Chopped fresh basil for garnish
Instructions
- In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
- Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
- Using an immersion blender, blend soup until smooth. Serve immediately with fresh basil as a garnish.
- Top with Parmesan cheese, croutons, yogurt, or grilled cheese croutons as desired.
Nutrition
Serving: 1cup | Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 445mg | Fiber: 4g | Sugar: 6g